FIT Hits the PAN – Cheesy Layered Potatoes

It has been almost two weeks since my last post. Things have been very hectic around here! My best friend had her baby so we were waiting in anticipation of meeting her. I also attended my 20th (yes, I am that old) High School reunion. I would like to diverge a bit before I move on to this week’s recipe. There were several people on our Facebook page posting why they would not go during the months leading up to the event. Of course there were a large group of us who were very excited and looked forward to reuniting with old friends. Some of the excuses were cost (which I understand), scheduling with the start of school year (another reasonable excuse), no sitter, etc.

IMG_0671      IMG_0732

One overwhelming reason we heard for not attending was that high school was not a good experience for them. I want to focus on that for a moment because all of you at some point will be faced the decision of whether or not to attend a reunion (10, 20, 30, etc). There are very few instances where basing your decision to attend any reunion on your experience in high school is valid. People change so much over the years and most of them change for good. I was not “popular” but I enjoyed my group of friends in high school and was friendly with the people I didn’t know. The best part about our reunion was that everyone was happy to see each other regardless of the crowd they were in all those years ago. It was one of the best nights I have had in a very long time. I look forward to cultivating the friendships that were made. In case you were wondering, the people who were not planning on going who decided to attend had a wonderful time!

On to today’s recipe!

Cheesy Layered Potatoes
Serves 6-8
Nutrition Info
122 calories/6g fat/7g protein/11g carbs/19mg cholesterol/1g sugar/1g fiber

I created this recipe because I had a potato that needed to be used as soon as possible. My husband loves scalloped potatoes. Personally, I am not a fan but these are pretty good. I love cheese so how bad could they be? 😉


  • 1 large baking potato (1/8 inch thick slices)
    • I used a mandolin and I left the skin on for vitamins
  • 1/4 c. fat free plain yogurt
  • 3/4 c. part skim ricotta cheese
  • 1/2 c. shredded cheddar cheese
  • 4 tbsp. grated parmesan cheese
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. Italian seasoning
  • salt and pepper to taste



  • Pre-heat oven to 375° F
  • Coat 8 x 8 pan with non-stick cooking spray or blush with olive oil
  • Add one layer of potato slices to the bottom of pan
  • Sprinkle with 1 tsp. each of onion powder, garlic powder and Italian seasoning
  • Spread 1/4 c. of ricotta cheese over potatoes
  • Drizzle 1/2 the yogurt over ricotta
  • Sprinkle 1/3 of the cheddar cheese on top
  • Repeat the process
  • Top the second layer with the parmesan cheese
  • Cover with tin foil and bake for one hour
  • Remove from oven and serve!

This dish would be great with steak or pork chops!


FIT Hits the PAN Friday – Chunky Avocado Lime Salsa

Last weekend, my husband’s co-workers decided they were all going to have a contest for who could make the best salsa. My husband messaged me this recipe from Yammie’s Noshery and asked me to make it. I grumbled for a few minutes because it was not on my schedule (I am mildly OCD when it comes to planning my life), but then I agreed to make the recipe. It was worth an unscheduled grocery trip! I liked it so much that I ended up making a second batch for me to eat at home 🙂 I should have prefaced this entire post with the fact that my husband does not like avocado so this dish was not for him at all (don’t ask).

The flavors of this recipe harmonize beautifully and the lime gives it an extra kick! If you are having  a party, I recommend doubling the recipe because it will not last long! I served this salsa with lime chips per my husband’s request, however I think Stacy’s Simply Naked Pita Chips or plain tortilla chips would be better because they do not have an overpowering flavor.

Side note: Yammie’s website has some incredibly naughty but delicious recipes. She has a talent as a food photographer as well! If you enjoy food photography, take some time to look through her website; you will not be disappointed. 

  • 1 ripe avocado, chopped up
  • Juice of one lime
  • 1 small garlic clove, minced
  • 1/4 cup chopped red onion
  • 1/2 cup corn, thawed if frozen
  • 1/2 cup black beans, drained and rinsed
  • 1 cup chopped tomatoes
  • 1 jalapeno, finely chopped
  • Chopped cilantro (I used dried)
  • Salt and pepper
Mix all the ingredients together. Serve with corn chips.